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Yue Pin Xuan Yue Cai (Xi Guo World Store)

Cantonese cuisine · ⭐ 4.8

2nd Floor, Xiguo Trade Hotel, Building 8, Courtyard 16, Fengguan Road

Dishes

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  Loofah and Shrimp Ball Soup

  Squash and shrimp ball soup is made primarily with loofah and shrimp. The shrimp is minced and mixed with seasonings to form a sticky paste, which is then shaped into shrimp balls. The loofah is peeled and cut into pieces, then cooked together with the shrimp balls in clear water until the shrimp balls float to the surface and the loofah becomes soft. The finished soup has a clear color and a fresh, delicious taste.
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  Cantonese Braised Assortment

  Cantonese braised dish platter is a Yue-style dish made by braising various ingredients. Main ingredients include pig trotters, chicken wings, eggs, dried tofu, and beef brisket. The ingredients are slowly simmered in a specially prepared braising sauce, allowing them to fully absorb the rich flavors of the sauce.
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  Shenjing Roast Goose Supreme

  Deep Well Roast Goose Emperor is made primarily from premium goose meat, processed through marinating, inflating, and hanging-roasting techniques. The goose skin turns golden red after high-temperature roasting, with a crispy exterior and tender, juicy meat, offering a unique flavor.
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  Stir-Fried Chinese Cabbage

  Stir-fried bok choy is a Chinese dish primarily made with bok choy, prepared by quickly stir-frying. After washing, the bok choy is either blanched or directly stir-fried in a small amount of oil and salt to maintain its fresh, tender texture and vibrant green color.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Freshly Squeezed Corn Juice

  Fresh corn juice is made by crushing and filtering fresh corn kernels, using only fresh corn as the main ingredient. No additives are added during preparation, preserving the natural flavor and nutrients of corn.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Stir-Fried Rice with Shrimp and Chinese Broccoli

  Vegetable and shrimp fried rice is made with rice as the main ingredient, combined with fresh shrimp and vegetables. The shrimp are deveined and peeled, while the vegetables are washed and cut into segments. They are stir-fried together with rice in oil, then seasoned to allow the ingredients to blend fully.
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  Snow燕 Egg Tart

  Snow燕 Egg Tart is a dessert made primarily from snow燕 (a type of plant-based gelatin) and eggs. After soaking the snow燕, it is mixed with milk, sugar, and egg liquid, then poured into tart shells and baked. The finished product has a soft, chewy texture with a subtle jelly-like feel.
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  Spicy Chopped Chili Steamed Fish Head

  Flavorful chopped chili steamed fish head is made with fresh fish head as the main ingredient, combined with辅料 such as chopped chili, ginger slices, and green onion segments, and cooked by steaming. The fish head is first marinated with seasonings, then layered with chopped chili, placed in a steamer, and high-temperature steamed until fully absorbing the aroma of the chili.
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  Black Vinegar Honey Glazed Barbecue Pork

  Black vinegar honey-glazed barbecued pork is made from pork tenderloin, marinated and then grilled. The marinade includes soy sauce, honey, garlic paste, and five-spice powder. Finally, a glaze made from black vinegar, sugar, and a small amount of light soy sauce is brushed on, resulting in a dish with a glossy red color and a soft, juicy texture.

Reviews

• spiny_kingfisher
  Took the kid to a Cantonese place last weekend and honestly it was a really nice experience. The vibe was super chill — soft lighting, tables spaced out enough that I didn't feel squished with the stroller, which is always a plus when you have a little one. We ordered the famous shrimp dumplings and my kid basically inhaled them, lol. Skin was so thin you could see the filling and when you bit in there was actual juice, shrimp was super fresh too. The steamed sea bass was also great, really tender and the broth was nice and clear. The set menu was pretty reasonable — like around 100-something per person and we got four main dishes so I thought that was a solid deal. Service was also really nice, they didn't get annoyed at all when my kid was being loud and making a mess. Would definitely come back with the family.